Shrimp and Sausage Gumbo recipe – If you are looking for a Hearty and delicious pot of gumbo, filled with shrimps, crab, chicken, sausage, vegetables, and Cajun spices. This is it!
Chicken Shrimp and Sausage Gumbo
Gumbo is soothing, warm, flavorful, and it’s not hard to make as long as you follow a few crucial tips, especially the roux, which is the foundation of any good gumbo.
Many gumbos tend to be either all seafood or all non-seafood meats, but I believe the combination of shrimp and sausage gives a delectable balance to the dish!
This recipe is perfect for a crowd, and just in case you don’t have a crowd to feed, you can easily half the recipe or freeze the leftover.
How to make Seafood Gumbo
- The roux – Start with the oil on medium-high heat, and then when it gets hot, add the oil and start whisking immediately. Please DO NOT leave the pot; it needs constant stirring; otherwise, the flour will get stuck to the bottom of the pot, and it changes color very quickly.
- The trinity: Be sure to include the celery, onion, and bell pepper, also known as the “trinity” of gumbo. Don’t skip. It is also important to chop it well. I prefer to use my food processor for this.
- Shrimps: While some like to leave the shrimp tail on for additional seafood flavor, I prefer to peel it off completely. I retain the seafood flavor by boiling the shells in a cup of water and I add that to my chicken broth. This makes my gumbo maintain the seafood flavor while not having to deal with the shrimp tails.
- The meat – Andouille sausage is by far the best sausage for this gumbo; it has a bit of a kick to it when compared to other types of sausages, so I highly recommend it. However, if you can’t get it, feel free to use any other flavorful and smoky sausage. I like to brown the chicken and sausages and use the stock (I use a combination of chicken broth and shrimp broth) to deglaze the pan. This is how I get my stock more flavorful.
- Spicy heat: I used ”slap ya mama” which gave me just the right amount of heat. If you like it hotter, feel free to add some red chili flakes or cayenne pepper.
- Okra – I personally have no issues with the slime in okra, but I know many people do. Hence, you need to de-slime it first. The slime is a polysaccharide, and it needs to be treated with heat to break up into simple sugars. You can do this in different ways but I like to do it in two ways:
- Saute on high heat the okra for a few minutes
- Roast at 400F for about 30 minutes
- Boil on medium heat for about 10 minutes
So, what exactly is a roux?
A roux is a combination of an equal part of flour and fat or oil. The roux is the foundation of gumbo, so it’s important to get it right. The key to making it as flavorful as possible is by simmering it over an extended period of time. This creates an intense flavor.
It’s best to use an oil with a high melting point like grapeseed oil, canola oil, and vegetable oil.
Tips to making a perfect roux
It’s also important to continuously stir the roux to prevent it from breaking apart. It’s okay to leave it roux for a minute or two, but this is a task you cannot walk away from because as soon as the flour settles, it begins to brown, and you will end up with burnt flour. So stick around the roux and stir.
If you want a darker or thicker, feel free to cook a little longer. As long as you don’t burn the roux, you will be fine.
Can I make the roux ahead of time?
You can make the roux 3-5 days in advance. Store in an airtight container or ziplock bag and keep it in the refrigerator.
How long does it take to make Shrimp and Sausage Gumbo?
This recipe takes about 2 hours on average, but let me tell you, it is time well spent. Letting your gumbo cook low and slow creates the best flavor. If you are in a hurry, please make something else.
Does Shrimp and Sausage Gumbo keep well?
Absolutely! The flavors in your gumbo are supposed to marry together, so it makes for a phenomenal leftovers dish that is good for a few days after cooking.
What to serve with Shrimp and Sausage Gumbo?
Traditionally, Shrimp and Sausage Gumbo should be served over white rice that will soak up the flavors. You can also serve your gumbo with classics like cornbread, buttermilk biscuits, crusty french bread, or garlic bread.
- Refrigerator: Store Gumbo covered in the refrigerator for 3-4 days.
- Freezing: To freeze gumbo, allow it to cool completely and store it in a freezer-safe container (separate from the rice) for 2-3 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave.
- It’s very important to have all your ingredients prepped ahead of time because the roux gets really hot (at the caramel stage). By the time you add the onions, peppers, and celery it’s going to rapidly lower the temperature of the roux and the veggies will soften very quickly.
- If you are like me and you don’t want to spend all that time chopping. Simply use a food processor to process them. I’ll suggest processing the bell peppers, onions, and celery separately in order to have a consistent result.
- The roux is so important that I will mention it again here—it will make or break the gumbo!
Other delicious recipe you might want to try:
- Easy Cajun Shrimp Pasta
- Cajun jambalaya pasta with chicken, sausage, and shrimps
- Oven-baked Jambalaya
- Spicy Jambalaya with shrimps
Shrimp and Sausage Gumbo recipe
- 3 sticks Celery
- 3 cloves Garlic
- 1 Green bell Pepper
- 2 green onions
- 1 medium yellow Onion
- ½ cup all-purpose flour
- ½ cup oil
- 1 lb Shrimp large, Peeled, and deveined
- 1 lbs. Andouille Sausage
- 1½ lb boneless chicken cut into cubes
- 1 tbsp Cajun or Creole Seasoning
- ½ lb. Lump Crab Meat
- 14 0z diced tomatoes 1 can
- 2 tsp dried thyme
- 1 tbsp gumbo file
- okra optional
- 2 Bay Leaves
- 1 tbsp chicken bouillon powder
- ½ cup fresh Parsley
- salt and pepper to taste
- 6 cups stock
- Chop the vegetables: Place the celery, onion, green bell pepper, and garlic into the bowl of a food processor, and pulse until the vegetables are finely chopped. You can also use a sharp knife to finely chop. Set aside.
- Make the roux: Heat the oil in a large, heavy saucepan. Add the flour and whisk quickly to dissolve the flour. Turn the stove down to medium-low and cook for about 30 minutes, constantly stirring until the roux becomes a dark caramel color.
- Once you get to the desired color, toss in the onion, green onions, bell pepper, garlic, and celery. This immediately drops the temperature of the roux and prevent it from burning.
- Bring the mixture to a simmer over medium heat, and cook until vegetables are tender—about 10 minutes.
- Meanwhile, add the sausage to the skillet on medium-high heat and brown them on both sides. This will help to render some fat off the sausage. Remove from heat and set aside.
- Season the chicken with 2 tsp of cajun seasoning and brown them in the same pan with the rendered oil (add more if needed) for about 4 minutes. Remove and set aside.
- Deglaze the pan with the chicken and shrimp stock. Then add the stock to the simmering pot of veggies, add the cajun seasoning, bouillon powder, thyme, sausage, chicken, and bay leaves. Stir, and bring to a boil over medium-high heat. Once it comes to a rolling boil, reduce the heat to medium and leave to simmer for one hour.
- Add the shrimps and okra and cook for another 5 to 6 minutes or until the shrimps become pink.
- Stir in file powder, green onions, and chopped parsley. Remove and discard the bay leaves and adjust the seasoning if necessary.
- Serve over white rice, pair with cornbread, french bread, garlic bread or biscuits. Enjoy!
If you make this recipe I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen